Friday, September 2, 2011

Champagne Risotto with Yellow Tomatoes: vegetarian comfort food

Risotto is the sophisticate's comfort food. Here I've dressed up the basic dish with Prosecco and yellow cherry tomatoes. I served this creamy, subtly sweet risotto with sauteed summer vegetables and an heirloom tomato salad. Paired with a glass of leftover bubbly, this was a satisfying vegetarian meal.

2. Melt 2 tbsp butter in a saucepan over medium heat. Saute the shallots and garlic until soft but not brown, about 4 minutes.

3. Add the rice and cook for about 1 minute, stirring constantly.

4. Add a ladleful of the broth mixture and stir until it is absorbed. Repeat. Add one ladleful at a time and stir constantly until absorbed, then add the next ladleful. This should take about 15-20 minutes total. Note: Risotto is a high maintenance diva, requiring constant attention and patience. Don't neglect stirring or it will not turn out right.

5. Turn off the heat. Add 1 tbsp cold butter and the grated parmesan, stirring to fully incorporate. Cover and set aside.

6. In a small fry pan, heat the olive oil over medium heat. Add the tomatoes, thyme, salt and pepper and saute for about 3-4 minutes, until tomatoes are soft and just starting to split.

7. Serve the risotto topped with tomatoes and parmesan shavings, and garnish with a sprig of fresh thyme.

I also created a small heirloom tomato and basil salad, drizzled with basalmic vinegar and a little olive oil.